These are cooked for a long time over low heat – that’s what the “Southern Style” is all about. This dish today was cooked with a cured ham hock, one of those we travel an hour or so north to get from a meat processor there.This is part of one, it’s been simmering in water and stock with an onion for a couple of hours. I didn’t see any of these out on display the last trip and asked for a couple. They brought out two humongous hocks and my eyes nearly bugged out. The guy asked, helpfully, if I wanted them cut up some? I nodded yes and he took them to the saw and cut them each into three parts.You have to make cornbread to eat with these beans – It Is Written. To cook these it’s not so much a recipe as much as a method. I start the hock early, then set it out to cool and add the beans to the water and chicken stock it simmered in. Bring them to a boil and then reduce to a simmer for a couple of hours. After the hock cools, remove the bones and skin and cut it up to add back, add potatoes a little later. Those little baby potatoes I used take about 45 minutes to cook at a simmer. I used salt, fresh ground black pepper, onion powder, cayenne pepper and granulated garlic to season these.